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Cranberry-Nut Bread

Yield Serves 8 (serving size: 2 1/4-inch-thick slices)


  • 1 (1-pound) loaf frozen white or whole-wheat bread dough, thawed in refrigerator
  • Golden raisins
  • Dried cranberries
  • Chopped walnuts or hazelnuts

Nutrition Information

  • calories 210
  • fat 5 g
  • satfat 0.0 g
  • monofat 1 g
  • polyfat 0.0 g
  • protein 7 g
  • fiber 3 g
  • cholesterol 0.0 mg
  • iron 2 mg
  • sodium 317 mg

How to Make It

  1. The day before, place dough in a large bowl coated with cooking spray; add 1/3 cup each raisins, cranberries, and nuts. Knead 2 minutes or until well-combined. Shape into a loaf, and place in a 9 x 5-inch loaf pan coated with cooking spray. Cover with plastic wrap; refrigerate overnight or until doubled in size. Preheat oven to 375°. Spray top of dough with cooking spray. Bake at 375° for 35 minutes. Cover with foil. Bake 15 minutes longer, or until loaf is browned on bottom and sounds hollow when tapped. Cool 10 minutes on a wire rack.